Turkey Meatball Stroganoff

This is from the January/February 2015 Rachael Ray Magazine, They suggest using turkey or veal, I went with turkey.

• 1 1/2 cups fresh breadbrumbs
• 1/2 cup whole milk
• 1 1/4 lbs ground turkey or veal
• 1 egg, lightly beaten
• 3 tbsp grated onion
• 2 tbsp finely chopped parsley, plus more for the garnish
• 1 rounded tbsp dijon mustard
• 1 clove garlic, grated
• 1/4 tsp freshly grated or ground nutmeg
• salt and pepper
• 2 tbsp olive oil
• 3 tbsp butter
• 1/2 lb thinly sliced cremini or button mushrooms (2 1/2 cups)
• 2 shallots, chopped or very finely sliced
• 2 tbsp tomato paste
• 2 cups turkey or veal stock
• 1/2 lb extra wide egg noodles
• 1/3 cup sour cream
• 2-3 tbsp chopped fresh dill

1. In a small bowl mix the breadcrumbs and the milk. In a large bowl mix the turkey, egg, onion, 2 tbsp parsley, dijon, garlic, nutmeg and allspice. Season with salt and pepper. Squeeze the excess milk from the breadcrumbs. Discard the milk, add the breadcrumbs to thelarge bowl. Mix to combine and roll into walnut size balls.
2. Bring a large pot of water to a boil for the noodles
3. In a large, deep skillet, heat the olive oil, two turns of the pan, over medium-high. Add the meatballs, cook until browned, about 3 minutes. Transfer to a plate. Add the butter to the skillet. When it foams, add the mushrooms and cook, stirring occasionally until browned, about 5 minutes.Add the shallots and stir until softened and slightly browned. Season, add the tomato paste and stir for 1 minute. Add 2 cups of stock and bring to a simmer, slide the meatballs ack into the skillet and simmer until cooked through, 3-4 minutes. 
4. Salt the pasta water, add the noodles and cook till al dente. Drain the pasta and transfer to a large bowl.
5. Stir the sour cream into the skillet. Mix a few spoonfuls of the sauce into the noodles. Top noodles with meatballs and remaining sauce. Garnish with parsley and dill.